Okay
If you can make it up the day before and let the mixture cool in the fridge, it gives better results. If not make as early as you can in the day and keep in the fridge until ready to cook.
This recipe normally does either 12 tiny puds or 4 large ones easy, I still have batter left over.
4oz plain flour
1/2 pint of milk or milk and water, whichever.
1 egg
pinch of salt.
Make a well with your flour and add the salt.
Drop in the egg and gradually mix, adding the milk slowly.
When you've done it should be the same consistency as single cream and sound like galloping horses!
Add oil to your pudding tray. The best way to do it is to fill the top pudding holes, full with oil and tilt the tray so that the oil is distributed in to the rest of the holes. They'll be equally full then.
Shove it in your oven and whack the temp up to full.
When the oven is at it's hottest, take the tray out but make sure there is a haze over the oil, then you know it's hot enough.
Equally pour the mixture in the holes as quick as possible and throw back in the oven.
They'll probably take 15 mins ish. Keep and eye on them.
It works for me everytime. Never had flat puddings in this house